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Hot Honey Roasted Carrots

Hot honey roasted carrots are oven-roasted at 425°F until tender with browned edges, then coated in a warm honey, butter, and red pepper glaze. A splash of apple cider vinegar balances the sweet heat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the carrots
  • 2 lb carrots peeled and cut into 2-inch pieces; halve thick pieces lengthwise
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the hot honey
  • 0.25 cup honey
  • 1 tbsp unsalted butter
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the carrots
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots with the olive oil, salt, and black pepper.
  4. Spread the carrots in a single layer on the baking sheet.
  5. Roast for 30–35 minutes, turning once halfway through, until tender and browned at the edges.
Make the hot honey
  1. While the carrots roast, warm the honey, butter, and red pepper flakes in a small saucepan over low heat for 2–3 minutes, stirring until the butter melts; do not let the mixture boil.
  2. Remove the saucepan from the heat.
  3. Stir in the apple cider vinegar.
Finish the carrots
  1. Transfer the roasted carrots to a serving dish.
  2. Toss the carrots with the hot honey until coated.

Notes

For the best browning, spread the carrots in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based butter.